cauliflower cakes with herb sauce

I seem to like everything that has the word cake in it…. crab cake, hostess cupcake and pancake. This meal is no different. I like to shake things up a bit and challenge my family to a meatless dinner. When I do, this is one of their favorites.

To prepare the cakes, place the cauliflower, potato, and shallots on a baking sheet. Drizzle 1-1/2 Tb oil over vegetables; toss. Bake at 400 degrees for about 35 minutes or until tender, stirring once. Place cauliflower mixture in a food processor; pulse 10 times or until chopped. Scrape mixture into a bowl. Add fontina, thyme, salt, 1/2 tsp. pepper, and egg, stirring well.

Combine panko and Parmesan in a shallow dish. Using wet hands, shape cauliflower mixture into 8 ( 1-inch-thick) patties; dredge in panko mixture. Place patties on a baking sheet. Bake at 400 for 25 minutes or until browned, turning once.

To prepare sauce, combine sour cream and next 5 ingredients in a small bowl.

To prepare salad, combine arugula, tomatoes, 2 tsp. olive oil, and juice; toss well to coat. Place 1 cup of the salad onto each of 4 plates and top with 2 cauliflower cakes. Add a dollop of herb sauce to the very top. Serves:4 Compliments: Cooking Light

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